Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion.

ABSTRACT: This study underscores the potential of high-pressure homogenization (HPH) as a non-thermal processing technique to improve the bioavailability and health benefits of phenolic compounds in peach juice. Following HPH treatment at 300 MPa, the retention of total phenolic and flavonoid content after gastrointestinal digestion increased by 28 % and 20 %, respectively. The bioactivities of peach juice were significantly improved, as evidenced by enhanced antioxidant activity, with DPPH and ABTS free radical scavenging capacities rising by 8.58 % - 26.68 %, and α-glucosidase inhibition improving by 21.40 % - 32.98 %. Furthermore, glucose consumption in insulin-resistant HepG2 cells increased by 17.15 % - 30.00 %. Molecular docking analysis further revealed that key phenolic compounds, including

SUBMITTER: Peng Y 

PROVIDER: S-EPMC11851229 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature